Drinking Chocolate Kali 60%

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Chocolate

$45.50

An intricate fusion of West African cocoa, coconut blossom nectar and Venezuelan single-origin Criollo. Crafted in Melbourne, this blend homes a balance of delicacy and bittersweetness through notes of caramel, stone fruit and cacao.

Bittersweet, Body, Complex

Sugar, Cocoa Powder (60%)

Gluten Free

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Quantity

Complimentary shipping

+ SHIPPING INFO + DELIVERY TIMES + SECURE PAYMENT

COMPLIMENTARY SHIPPING

Complimentary standard shipping on orders of $50 or more (Australia only).

STANDARD

Australia Post - Parcel Post.

EXPRESS

Shipping fee calculated at checkout. Shipped via AusPost Express or StarTrack Express.

INTERNATIONAL

Shipping fee calculated at checkout. Shipped via DHL with tracking.

CLICK & COLLECT

Simply choose click and collect at checkout, then pick up your order at our Melbourne factory.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

SAME DAY DESPATCH

Orders placed before 12pm AEST leave same day. Orders placed after 12pm leave the following morning.

STANDARD SHIPPING

Metro areas 2-5 business days.
Regional areas 3-7 business days.

EXPRESS SHIPPING

Metro areas 1-3 business days.
Regional areas 1-4 business days.

CLICK & COLLECT

2-4 hours from order placement.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

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Shop Pay, G Pay.

AFTERPAY

Afterpay allows you to buy now and pay over time, interest-free.

Ingredients

Cocoa

The fruit of an indigenous American jungle tree, this crop is acclaimed for its magnesium & antioxidant properties. Decadent, pulp and deep in colour, it serves for a finer natural ingredient.

Couverture

A deepened layer of complexity to drinking chocolate. The offerings of this garnish deliver a smooth, nut-like undertone with sweet and buttery caramel aromatics. Sourced from premium single-origin Criollo cocoa grown in Venezuela and conched in Switzerland.

Panela

Pure unrefined sugar, naturally derived from pressed cane juice. Sourced from Mesa Baja, a family-run farm in the hills of Columbia, these granules hold their bright tint joined by caramel undertones.

Watch Step by Step

Watch and follow along with our step by step footage for a curated experiences.

Step 1: Weigh

Step 2: Whisk

Step 3: Heat & Texture

Step 4: Serve

Watch Step by Step

Step 1: Weigh

Step 2: Whisk

Step 3: Heat & Texture

Step 4: Serve

Infusion Guide with Notes

notes and tips

- Drinking Chocolate Kali 60%
  Milk jug
  Scales
  Steam wand
  Spoon
  Whisk
  Cup or Glass

notes and tips

- Pre-weigh Drinking Chocolate Kali 60% and your chosen milk. The ratio is 10 g of chocolate powder for every 100 mL of milk. A standard cup equates to 20 g chocolate (1 tablespoon) and 200 mL milk.

notes and tips

- Pour milk into a steam jug or saucepan before adding the Chocolate powder. Whisk the into the cold milk vigorously until the ingredients are dispersed and the colour has slighty transformed.
- Note: Please do not add hot water at this stage.

notes and tips

- Steam Wand method:
- Steam until your chai reaches 65°C. To create a silky texture place tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.
- Stovetop method:
- Continuously stir until your chai reaches 65°C. If you don't have a thermometer small simmering bubbles will be an indication of the correct temperature. Please do not boil.

notes and tips

- Pour into glass or cup. Garnish with Kali couverture sprinkles & serve

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection that will complement your serve and ensure you experience full flavours.